Pork Dumplings with Chile-Sesame Sauce

Sep 16, 2012

These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions, and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.

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Ingredients

Yields:
1
dozen

3 tbsp.
vegetable oil

1/2 lb.
shiitake mushrooms

6
large scallions

3/4 lb.
baby bok choy

1
medium carrot

4
large clove(s) garlic

2 tbsp.
fresh ginger

1/4 c.
low-sodium soy sauce

6 tsp.
mirin or sweet sherry, divided

1 tsp.
Asian chile-garlic sauce

kosher salt

1 lb.
ground pork

2
container wonton wrappers

2 tbsp.
cornstarch, mixed with 1 cup of water (below)

1 c.
water, mixed with 2 tablespoons cornstarch (above)

1 c.
low-sodium soy sauce

1/4 c.
Chinese black bean sauce

1/4 c.
toasted sesame oil

4 tsp.
fresh ginger

4 tsp.
Asian chile-garlic sauce

Directions

Total Time:
1:30

In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.

Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.

Combine all of the ingredients in a medium bowl.

Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.

Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

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